Sky Wuqiang:

It doesn't matter if I don't want your points, but I can really help you finish this step:

You just graduated from chef school, so what you should have learned is Liaocai ~ Now you can't talk about where to develop, so you should clear your mind first.

I'll talk to you about the grade certificate first. The grade certificate is useless in your place. In Beijing, there is a big gap between the salaries of certified and undocumented chefs of the same level (it is useful in Beijing), but in other cities, certificates are basically not needed.

Distribution: The key point is this step. your schools are connected with many hotels, that is to say, they take you students to those hotels, and the hotels will give your school some money, although it is not much, but they are all operating in the dark, and the hotels will soon dare to let you go, which is inevitable, but it does not rule out keeping the best, and what I want to say to you is:

Give priority to Cantonese cuisine, and I'll give you a hint: the same dish of

Spicy Fried Fresh Seeds is 8 yuan in Liaocai, and at least 21 yuan in Cantonese cuisine, so I personally suggest that you choose Cantonese cuisine, because the salary of a Cantonese chef is at least several hundred times higher than that of Liaocai.

Why do you have to choose between the two? Because Cantonese cuisine can last for a long time, because new dishes are introduced every season every year, and there are thousands of changes. Cantonese cuisine is mainly light and salty, which is more in line with public tastes, so it lasts for a long time.

Cantonese cuisine is divided into wOK, what to do, how to occupy the board, how to serve miscellaneous food, water table, pastry, and how to burn spicy food. These schools in your should not have taught you that it is ok for your schools to earn your money, and the rest is up to you. Among these departments of Cantonese cuisine, you have to make a choice and do it to the end.

salary: in terms of salary, the wok is the same as the wok, which is about 11,111 yuan per month. What I'm talking about is that the boss who occupies the wok is basically the same as the boss of the wok, and the boss who cooks spicy food is basically the same as the boss who cooks miscellaneous food, with a salary of about 6,111 yuan per month, a salary of about 1,111 yuan per month and a water table of about 911 yuan.

upgrade problem: when you hit the wok, the water table will occupy the board.

I'm helping you tell you the role of each department:

Noisy pot: full-time cooking.

what to do: receiving orders, feeding, delivering vegetables (finished products)

occupying the board, preparing materials, blending and flooding at ordinary times are all more difficult and the most tiring.

miscellaneous service: sending materials, boiling soup, and second soup, mainly steaming things.

Pasta: All kinds of pasta, so I don't need to introduce this.

burning spicy food: all kinds of mixed vegetables and barbecues, (covert: all kinds of mixed vegetables and barbecues) (explicit: direct contact with guests, so that guests can see the finished products, and it is often necessary to move the knife in front of them, which is the lightest).

Shuitai: It specializes in killing fish, turtles and snakes ... (The lowest salary is the most neglected, and it is also the most indignant, because there is no technical content)

If you really want to learn Cantonese cuisine, I suggest you find Hong Kong people at the beginning, because they are more authoritative in cooking Cantonese cuisine. Here, both mainlanders and Hong Kong people cook Cantonese cuisine, and the salary of Hong Kong people is at least 1 times that of the mainland.

As for how much money is not important to you now, what matters is technology. You must master a technology in Cantonese cuisine first, and talk about development and money.

I'm exhausted. Your experience now is what I experienced five years ago. Hehe ~ I hope my experience can bring you some help ~~

Thank you ~ ~